Salone Recipes


BINCH  AKARA

1 pound black-eyed beans 
2 tsp. salt
1 small onion, very finely chopped
2 cups oil
Pour dry beans in a blender with a cup of water. Chop for one minute. Pour in large bowl and add water. Stir until skins float. Strain into colander; allow all skin and eyes to flow out. Blend beans, onion and pepper. Pour in a bowl, add salt, and stir with a wooden spoon for two minutes. Heat oil until moderately hot. Drop mixture into oil with spoon. Fry until golden brown. Drain on absorbent paper. Small balls can be served with toothpicks.







GROUNDNUT SOUP WITH RICE (very Easy



1 pound stewing meat
2 large tomatoes, diced
1/2 cup oil
1/4 cup groundnut paste (peanut butter)
1/2 tsp. "Mrs. Dash" seasoning
1 large onion, chopped or sliced
1 large pepper, finely chopped
1/2 tsp. cayenne pepper, optional
salt to taste
Season meat with Mrs. Dash. Let it absorb for three hours. Brown meat in oil. Add some water and simmer until tender. Remove and set aside. In the same oil, saut pepper and onions. Add tomatoes and stir briskly. Mix groundnut paste with 1/2 cup water to form a thin paste and add to stew. Stir, add meat, salt to taste and let simmer 15 minutes over low heat. Serve with rice, boiled yam, cassava and green vegetable















Cassava Leaves with White Rice
In Africa, we use the fresh greens from the cassava plant to make cassava leaf soup. This is the same plant as the Yucca root or cassava plants.


In the States, you should be able to find it at Asian, Latin, and African grocery stores.


You Will Need
3 -8oz bags of defrosted grated cassava leaf
1 lb shrimp (with shells)
2 crabs (cleaned)
3 lbs chicken and beef
1 medium onion (chopped)
1 C smoked turkey (diced)
1 1/2 tsp salt
2 tsps seasoned salt (Lawrys is great)
1/2 tsp ground black pepper
3/4 to 1 C red palm oil
2 chicken soup maggie

Optional ingredients:
2 bonnies (optional from Spanish or Oriental store) 
1 piece dried fish – about the size of 1 C

Make your cassava leaf.
Add cassava leaf to the pot with the remaining water. Add 1 tsp of seasoned salt, 1/2 tsp of salt, and 1/4 tsp of black pepper. Add second half of chopped onion.
Half cover pot and cook on medium. Stir frequently, scraping bottom of pan with cook spoon. Cook until water is almost dried.
Add meats and palm oil. Bring to boil on medium. Reduce heat to low, and continue to cook, stirring frequently. Be careful not to let the sauce stick to the bottom of the pan. Taste your sauce. If you would like more salt, add a chicken soup. Or carefully add more salt.
Cook until dry. Your sauce is dry when you can no longer see water bubbling in the sauce about 30 to 45 minutes (see Tips below).

Enjoy with Rice.

Tips
To reduce the food smell in your home, try peeling an orange. Place the rind in a small pot. Cover with water and boil the entire time you are cooking. Add more water as needed.
Since water and oil separates, look on the surface of your cassava leaf to check for the presence of water. All the water is gone when you can no longer see water separated from the oil.
Try a small piece of pepper first and taste your sauce before adding more. Remember you can always add more but you cannot take it away.
Be careful with bonnies. Bonnies are little dried fish with many, many bones. Try to get most of the bones out before cooking.
You can use all chicken or all beef instead of both.
Many Africans cook with Maggi chicken soup for added flavoring. I have added a minimal amount of salt to my recipe to allow you to add more or to use chicken soup if desired.


Leave comments or tips.. you can also post the way how you cook your cassava leaves..

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